The School Nutrition Program falls within the Division of Operations. The program is administered by Diane Ganci​, Executive Director, two Co-Head Coordinators,  and three School Nutrition Coordinators.

​Our Mission

SCCPSS SNP is committed to, "Fueling young minds and bodies through healthy meals."

The SCCPSS School Nutrition Program provides nutritious meals that reflect current science-based research, the Dietary Guidelines for Americans, and meal patterns outlined in the Healthy Hunger-Free Kids Act for school-age children that will assist students in reaching their full academic potential.

New for the 2025-2026 School Year

Starting in the 2025-26 School Year, all students will receive breakfast and lunch at no cost - no application necessary.

Additionally, the School Nutrition Program will be completely cashless.

All Adult meals, a' la carte items and additional food purchases must be paid through MySchoolBucks.com.

We encourage families to set up and manage their accounts to ensure students can continue to enjoy optional snack and beverage purchases with ease.

We're proud to serve meals that help students stay focused, energized, and ready to succeed.

​About Us

Savannah-Chatham County Public Schools, School Nutrition Program, is a nonprofit $20 million business. Over 350 food services professionals take pride in serving approximately 34,000 meals daily, including 15,000+ breakfasts and 19,000+ lunches, at 55 school sites. Breakfast, lunch, and a la carte items are available in all schools. Each school principal plans the breakfast and lunch schedules​. In addition, breakfast and lunch are free in all schools for all students. 

The food service program, as an extension of the educational programs of the schools, is operated under the federally funded National School Lunch Act and Child Nutrition Act. The School Nutrition Program receives federal reimbursement for eligible meals served to all students. Other revenue is generated from a' la carte sales, adult meals, and catering. The School Nutrition Program is self-supporting and does not receive monies from the local Board of Education general funds. The federal laws regulating the food service programs are administered by the United States Department of Agriculture through the regional office and implemented within the State by the Georgia Department of Education. 

The program's objective is to improve the health of students by providing a variety of tasty, high-quality, safe, and nutritious foods that students will enjoy eating. Meals are planned by the SNP Culinary Team. The school cafeteria serves as the nutrition laboratory in the schools.

Nutrition Integrity

Every student will have the opportunity to choose from a variety of nutritious, appetizing foods; served in a pleasant environment that provides adequate time to eat so they will be ready to learn.

All meals are planned to exceed or meet Pre-K & K-12 USDA nutrition guidelines, ensuring students receive balanced and nourishing options every day.

Our nutrition standard is based on current Dietary Guidelines for Americans, and Institute of Medicine meal pattern recommendations as outlined in the Healthy Hunger-Free Kids Act.

The nutritional values of meals are evaluated over a school week based on new meal standards rather than judged on a single meal or food item.

Since food must be eaten to provide nutrients, student preferences, and input are considered in menu planning. All new foods are evaluated for nutrient density, ingredients, and student acceptability.

Student meals meet the required calorie range by grade level through a variety of foods to support growth, development, and healthy weight to ensure a balance between optimal nutrition and student acceptance.

Competitive foods (a' la carte and vending) offered to students in addition to meals meet or exceed the Alliance for a Healthier Generation and the United States Department of Agriculture Healthier US School Challenge Standards.

Purchasing practices ensure the use of high quality ingredients, seasonal produce, and menu options to maximize acceptance and will reflect current science-based research, current Dietary Guidelines for Americans, Healthy Hunger-Free Kids Act and Healthier US School Challenge menus are planned with foods focused on reduced saturated fat, zero trans fats, reduced sodium and sugar and increased fiber. Special nutritional efforts include use of: 

• ​Whole grains:  breads, cereals, pasta, grains, and tortilla chips, and whole grain/reduced sugar cereal.
• Vegetables: Grade A frozen and canned vegetables. A variety of vegetables including dark green, red/orange, and legumes are offered weekly.
• Fruit:  Packed in light syrup or natural juice, and 100% fruit juice.
• Milk:  Skim, 1%, Flavored, and Dairy Free Milks are available.
• Meat/Meat Alternatives:  Reduced fat vegetable and animal proteins available. Water-packed tuna.
• Recipes prepared with little or no added sugars or salts. No iodized salt packets available to customers.
• Food Dyes meeting FDA guidelines.
• Low calorie and low-fat salad dressings. 
• Fresh, local ingredients through our Farm to School Program.
• Taste testing events that engage students in trying new, healthy foods.
• Providing nutritious meals that reflect current science-based research, the Dietary Guidelines for Americans, and meal patterns outlined in the Healthy Hunger-Free Kids Act for school-age children that will assist students in reaching their full academic potential.
• Nutritional balance to support student learning and development.